Recipe - Bite-Sized Strawberry Pies With Lemon-Lavender Cream

16 ounce Plain nonfat yogurt
3 tablespoon Sugar; up to 4
2 teaspoon Lemon zest
Several drops orange extract
or flower water
1 teaspoon Dried lavender*
16 Wonton; (3 in.) wrappers
* butterflavored cooking
spray
16 lg Ripe strawberries; (about 2
c)
2 tablespoon Red currant jelly melted
with 1 tbsp water
2 tablespoon Chopped pistachio nuts

Per serving: Calories 211 Fat 4.4 g (17% of cal.) Sat. fat 0.4 g
Cholesterol
10.2 mg Fiber
2.7 mg Protein
8 mg Carbohydrates
39.3 mg Sodium
104 mg *also a very good source of folate and vitamin C
1. Drain yogurt 6 hours. Transfer yogurt "cheese" to a lg. mixing bowl;
whisk in sugar, lemon zest, orange extract, and lavender.

2. Preheat oven to 400 degrees F. Spray small (2in.) fluted molds with
cooking spray. Line molds with wrappers. Spray insides of pastry shells
with cooking spray and bake until crisp and golden brown, 6 to 8 min.
Remove from mold. Cool on a wire rack.

3. Cut several parallel slices (1/8 in. apart) in each berry, starting at
the pointed end and slicing halfway down through the berry. Gently fan out
strawberry with your fingers. (Recipe can be prepared in advance up to this
stage.)

4. To serve, place 2 tbsp cream in each tartlet. Top with strawberry fan
and brush with jelly. Sprinkle with pistachios. Serve immediately. Serves
4.

* Dried lavender can be purchased at most healthfood stores; or call Penn
Herb at 18005239971 for information on ordering.

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 19, 1998